30-Minute Salmon Stew with Creamy Coconut Milk
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Well Seasoned Studio · by Ari Laing

30-Minute Salmon Stew with Creamy Coconut Milk

NUTRITION · PER SERVING30M COOK
CAL 25%·PRO 42%
CARBS 45G36% OF CAL
3G FIBER0G ADDED6G INTRINSIC36G OTHER6G TOTAL SUGAR
FAT 27G49% OF CAL
16G SAT11G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy coconut salmon stew made in under 30 minutes with tomatoes, peppers, and warm spices. Naturally gluten-free and dairy-free, served over rice.

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Nutrition & ingredients

Ingredients

serves 6
  • 1 lb salmon, (skin removed, cut into 1-inch pieces)
  • 2 tsp kosher salt, (divided)
  • 2 Tbsp neutral oil, (such as grapeseed, avocado, or canola oil)
  • 1 red bell pepper, (cut into strips about ¼-inch thick, seeds removed )
  • 1 orange bell pepper, (cut into strips about ¼-inch thick, seeds removed)
  • 1 medium Spanish onion, (peeled and cut into ½ moons about ¼-inch thick)
  • 3 cloves of garlic, (finely chopped)
  • 2 medium tomatoes, (diced)
  • 1 tsp paprika, (smoked or sweet, your choice!)
  • ¼ tsp crushed red pepper flakes or 1 hot chile, (such as Thai red chile, finely chopped)
  • 1 (14oz) can coconut milk
  • 1 cup water or stock (you can use vegetable stock, seafood stock, or chicken stock)
  • ⅓ cup chopped fresh cilantro
  • 1 medium lime
  • Long grain white rice
  • Fresh cilantro
  • Lime wedges
PREP
10M
SODIUM
634MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.